identification: Small. Round tending to conic. Lopsided and often irregular. The greenish base colour is almost entirely washed dark red. A few pale russet lenticls are strewn ...

origins: According to Charles Martell of the Gloucestershire Orchard ?????, the Long Ashton Research Station received a sample of this fruit from J. Mayo of Dymock (UK) ...

characteristics: The flesh is ???????? fine?grained and firm. Juicy, sweet sharp. Keeps one month in cold storage.

summary: A highly regarded Gloucestershire apple that can, under the right circumstances, produce an excellent British cider. Though three centuries old, it is still ...

characteristics: The flesh is white, coarse-grained and soft. Very juicy and sweet and somewhat tart to very tart.

origins: Tedburn St Mary, Devon

origins: Canton d Evran (22) et le Sud des 2 cantons de Dinan

origins: Cornwall

origins: Herefordshire

characteristics: The flesh is white, tender, crisp, juicy and sweet.

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

characteristics: The flesh is yellowish, fine-grained. Juicy and sweet-tart, but the fruit needs to be matured for up to two months in storage to achieve its full, rich ...

characteristics: The flesh is white, firm, crisp. Very acidic.

characteristics: The flesh is yellowish with a light reddish stain at the eye. Bitter-sweet with well defined astringency.

characteristics: The flesh is cream coloured, coarse-grained and breaking. Juicy and sweet with mild flavour.

summary: Touted as one of the finest cider apples that ever emerged in North America, the Harrison was almost lost, but is once again being cultivated by cider makers.

origins: Raised in late 19th Century by Harry Masters of Yarlington, Somerset

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

origins: Likely a Gloucestershire (UK) variety. It is briefly discussed in Robert Hogg's 1886 edition of "The Apple and Pear as Vintage Fruit," but not mentioned again.

origins: Grown by ???????? Legrand of Yvetot in 1870s.

characteristics: The flesh is cream-coloured, firm, and crunchy. Juicy, sweet tart and spicy with a hint of cloves.

summary: not available

origins: Found as a chance seedling growing at the Baumschule Haux at Kreis Göppingen,Württemberg (Germany) in 1920. The flower parent is thought to be Roter Trierer ...

origins: R gion comprise entre Fougères (35) et Rennes Le nom proviendrait de la famille Havard

origins: It was listed by the Long Ashton Research Station in its List of Entrants, Cider Variety Competition, 1903?1929, after it was sent a sample by Tom Garland of ...

origins: Cornwall (UK)

characteristics: The flesh is ????????. juicy flavourful sweet

characteristics: The flesh is cream coloured. Juicy and sweet-tart. Aromatic.

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

origins: The earliest record is John Evelyn’s Pomona in 1670 and well known through the 1700s, but the Gloucester cider apple was all but obsolete by the late 1800s.